The Bread Bakers Apprentice: Pugliese

March 10, 2013

Another Bread Bakers Apprentice Bread. This time was Pugliese and I’m not sure I got there, or maybe I did. I did half semolina and I think I should have really considered more or all instead of cutting it with bread flour. It was okay. It just didn’t taste all that individual even with the half semolina. Plus, it took quite a long time to make.

Why was it just okay? Well, the crust was nice but the texture was meh (as in, same old) and honestly the taste wasn’t that brilliant. It was just okay. I mean, homemade bread is never bad but this didn’t knock my socks off. It was just kind of a boring artisan loaf.

About Killer Bunnies

Hey, I'm Shannon and I'm the author over here at Killer Bunnies, Inc. We're here to take over the world... with bunnies! Just kidding. I love to bake, hike, play video games and have fun. I currently live in the Bay Area and try not to get into too much trouble.